Cambodian Chicken and Vegetable Stew
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 5-6
Ingredients
800 g/28 oz chicken legs and thighs, cut into smaller pieces
400 ml/14 oz coconut milk
1 cup chicken stock
½ small yellow pumpkin, diced
2 small aubergines, diced
100 g/1 cup green beans, cut into 2 inch lengths
3 medium tomatoes, chopped
1 bunch spinach leaves
8 pcs kaffir lime leaves
4 cloves garlic, minced
3 shallots, thinly sliced
1 tbsp finely chopped galangal
2 red chiles, thinly sliced
2 tbsp Kroeung
1 tbsp palm sugar
fish sauce
salt
freshly ground black pepper
oil
Instructions:
Season chicken with salt and freshly ground black pepper, set aside for 15 minutes.
In a large wok add oil the brown chicken pieces, remove from wok then set aside.
In the same wok sauté the garlic, shallots, galangal and red chillies until fragrant.
Add Kroeung and palm sugar then continue to cook for a minute.
Add back the chicken together with kaffir lime leaves, coconut milk and chicken stock. Bring to a boil then simmer for 10 minutes.
Drop the pumpkin, aubergine and green beans then simmer for 10 minutes.
Add the tomatoes and spinach leaves and cook for 5 more minutes.
Season with fish sauce and freshly ground black pepper, turn off heat then serve.
Notes
If you can’t find Kroeung you can make it at home using this recipe.
From angsarap.com